French
Asparagus Gruyere Frittata
A stovetop-to-oven frittata folds tender asparagus and nutty Gruyere into fluffy eggs. It slices clean for a shareable brunch centerpiece.
- Prep
- 12 min
- Cook
- 22 min
- Total
- 34 min
- Servings
- 6
- Difficulty
- Easy
Photo: beccapie (CC BY-SA). Source
Why you’ll love it
- Asparagus cooks quickly and stays bright.
- Gruyere melts smoothly without greasiness.
- The oven finish sets the center evenly.
- Leftover wedges reheat well for weekday breakfasts.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Preheat oven to 375°F. Whisk eggs, milk, salt, and pepper in a bowl.
- 2
Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- 3
Add asparagus and shallot; cook 4 to 5 minutes until asparagus is bright and just tender.
- 4
Pour egg mixture over vegetables and sprinkle Gruyere evenly.
- 5
Cook on the stovetop 2 minutes until edges begin to set.
- 6
Transfer skillet to the oven and bake 12 to 15 minutes until the center is just set.
- 7
Rest 5 minutes, scatter chives, and slice into wedges.
Pro tips
- Use an oven-safe skillet so you never flip the frittata.
- Pull it when the center still jiggles slightly; it finishes as it rests.
- Pat asparagus dry so the eggs do not water out.
Easy substitutions
- Gruyere
- Swiss or sharp cheddar
- asparagus
- broccoli florets
- whole milk
- half-and-half for richer texture
Storage and reheating
Storage
Refrigerate slices in an airtight container up to 4 days.
Reheating
Warm wedges in a 325°F oven for 10 minutes or microwave briefly.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 245
- Protein
- 19 g
- Carbs
- 4 g
- Fat
- 17 g
- Fiber
- 1 g
Moderate · Stovetop, Oven · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
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